Grilled Eggplant with Brie, Arugula and Honey

I love cooking with fresh produce that is in season. When eggplants become in season, they're always at the top of my grocery list. They're a vegetable that can be intimidating, at first, to work with, but this recipe introduces you to the incredibly versatile vegetable.

In this recipe, I think fresh pomegranate seeds would've been an amazing addition. Unfortunately, given COVID-19 I wasn't going to run to the grocery store to pick up one ingredient. If you're making this, try adding pomegranate and let me know how you like it.

Ingredients

1 eggplant, top removed and sliced lengthwise

1/4 wheel of brie, sliced

1/2 cup arugula

1 tbsp. amber honey

1 tbsp. olive oil

salt and pepper to taste

** Makes 2 servings

Requires

1 stovetop grill pan (you could also use a barbeque or an indoor grill)

Directions

1. Heat olive oil in a stovetop grill pan on medium high for one minute.

2. Season eggplant with salt and pepper, and place on the grill pan. Slightly press down on them for up to 20 seconds. Cook for 2-3 minutes and flip, cooking again for 2-3 minutes.

3. Add brie on top of eggplants on the pan, and lower the heat to medium. Continue to cook until brie has melted.

4. Remove from pan, top with arugula and drizzle with honey.

5. Enjoy!